- 3 packages dried apples, (6 oz each)
- 1 cup brown sugar, packed
- 1 1/2 teaspoons ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 cup shortening
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 cup molasses
- 5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 cup whipping cream, whipped
Beat shortening at medium speed of an electric mixer until light; gradually beat in the sugar. Continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in milk and molasses.
Combine flour, baking powder, soda, salt and remaining 1 teaspoon ginger; gradually add to creamed mixture, beating until mixture forms a stiff dough. Divide dough into 8 equal portions; cover and chill for 1 to 2 hours.
Pat each portion of dough into an 8-inch circle on greased baking sheets.
Bake at 350° for 10 minutes or until golden brown. Carefully remove
layers to wire racks; cool completely. Stack layers, spreading
equal portions of reserved apple mixture between layers. Cover and chill for 8
hours. Spread whipped cream or whipped topping over top of cake before serving.